Method

This mayonnaise can be made by hand which gives a lovely silky finish, but this recipe is for a food processor version so the ingredients have been doubled to make enough volume for the processor to work.

Blend the egg yolks in the food processor bowl with a pinch of salt and the mustard, then add the rocket and about two-thirds of the lemon juice, blend till smooth. Continue to blend whilst adding the oil slowly, drop by drop to begin with. Once the mixture begins to thicken you can add the remaining oil in a slow, steady stream, whisking continuously. When the oil has been combined, taste and add as much of the remaining lemon juice as needed. Season with pepper, and add more salt and lemon juice if needed. Only add the boiling water if the mayonnaise needs thinning and requires no more acidulant (lemon juice). For a steak sandwich, you want it thick. (Steak Sandwich link)